RECIPES OF THAILAND

Ingredients

3 whole

2 small

2 tbsp

6 tbsp

3/4 cup

2 tbsp

Young chicken (clean, rinse and patted dry)
Oranges (or limes)
Salt
Light soy
Beer (or wine)

Coriander root, black pepper and garlic mixture (pounded fine)

4 large

12

4 small cloves

1/2 tsp

1/2 cup

1 tbsp

Red chili peppers (seeds discarded)

Fresh small chili pepper ( phrig khee hnu )

Garlic

Salt

Vinegar

Sugar

1. Rub chickens with halved oranges (or limes) and follow with salt

2. Marinate chickens in the mixture of coriander root, pepper, garlic, light soy and wine for 2-3 hrs

3. Grill on medium low heat charcoal fire till done                                  (The skin of the chicken should be crisp and light brown)

4. For dipping sauce: Pound the first 3 ingredients together just till shredded

5. Add the last 3 ingredients and mix well                                     (Beware this is very hot. You can reduce the amount of phrig khee hnu to tone down the heat)